Liling soused and smoked pork
2022-05-30
The authentic recipe: first, to chop the pork into pieces weighting about 1.5-2.5 kilograms before it gets cold. Second, to apply the skin with sea salt particles and reserve it in a crock for three days. Third, to hang it on chains when the color gets dark. Fourth, to dry up the meat and smoke it with tea seed shell, blighted grains and peanuts shell for three days over a fire and then turn down the fire for another day. After one week’s preparation, you can get the authentic dish with the crunchy pigskin.
